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Serve tangy Mustard Lime Chicken for dinner with a side of asparagus, or any other healthy green vegetable.
Combine lime juice, cilantro, mustard, olive oil, chili, salt and pepper in a food processor. Pulse until ingredients are well combined.
Rinse chicken breasts, pat dry and place in a 7×11 inch Pyrex baking dish. Pour marinade over chicken, cover and refrigerate for at least 15 minutes or up to 6 hours.
Bake at 350°F for 18-20 minutes uncovered, or until an instant read thermometer reads 165°F.
Serve with extra sauce spooned over top.